Ilustrasi coto makassar.(DOK.SHUTTERSTOCK/yohanes_setiyanto)
Coto makassar or Pallu coto mangkasarak is a traditional dish of the Makassar Tribe, South Sulawesi. It is made from beef offal that is simmered for a long time. The offal stew mixed with beef is then sliced, then seasoned with specially formulated spices.
Ingredients
- 1200 gr mixed offal meat (liver, heart, lung)
- 4 bay leaves
- 200 g sanrai peanuts, crushed
- 1 stick of galangal, crushed
- 1 ginger root, crushed
- 3 liters of rice washing water / plain water
Ground spices:
- 20 cloves garlic, fried
- 3 tbsp coriander, roasted
- 1.5 tbsp cumin, roasted
- 1/2 tsp peppercorns, roasted
- 6 candlenuts, fried
- 5 stalks lemongrass, fried
- 1 stick galangal, fried
Complementary:
- Spring onions
- Fried shallots
- Sambal
- Fried peanuts
- Ketupat
- Lime
How to make
Step 1
Prepare the meat that I have previously wrapped in papaya leaves, cut it into pieces and then wash it thoroughly.
Step 2
Prepare the spices, after mashing the spices I stir-fry.
Step 3
Groundnut puree
Step 4.
Boil the meat in boiling water for about 10 minutes to remove the dirt, I discarded the first cooking water and then boiled it again with rice water to take the broth for about 20 minutes. Remove and cut into squares. For the bacon, I fried it.
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